Carrot 'Cake' French Toast Deep down, Chef Scott Redekopp of Calgary's Hotel Arts Group says he’s a sucker for cream cheese icing, which served as part of the inspiration for Carrot ‘Cake’ French Toast. “At Hotel Arts we make our own carrot cake brioche but at home I simply use thick cut white bread or brioche, or leftover baguette – use whatever you want.”

Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says Chef Francis Martinez of Calgary's Fine Print. This enhances presentation and gives the dish a fresh, vibrant touch. “Calgary winters can be very cold, so this hearty dish is perfect for warming up!”

Many of us grew up making cookies with our moms, or still enjoy baking them with our own kids, or just for ourselves – it’s a simple pleasure, putting together sugar, butter and flour and reaping the rewards afterwards. But have you met Kathy Leskow? Ten years ago, the Sherwood Park mom took her love of baking up a notch, embarking on the journey of turning cookies (cupcakes and cakes too) into a thriving business. And, while people around her describe Leskow as a trailblazer

You’d be forgiven if you thought haggis sounds, well, unappetizing. Scotland’s national dish is made of sheep offal (the heart, organ meat etc.) chopped finely with onion, oatmeal, spices, stock and suet, the hard white fat found around an animal’s kidneys. The mixture is then stuffed into a sheep’s stomach and steamed or boiled. Despite its lumpy oval shape, a sort of squished football, it’s technically a type of sausage. Or is it a pudding? It depends who you ask.

Miso Roasted Sablefish There are only three ingredients that make up traditional miso: soybeans, salt, and koji (a type of fungus cultivated on rice and other grains). Allowing this mixture to age for months or years gives miso it’s generous umami flavours. Miso is a powerhouse ingredient to add savoury depth to any meal. The most complementary miso to use is Shiro miso (white miso). It is adaptable, being slightly lighter in flavour. Shinshi miso (yellow miso) is fermente

Lately it seems when the holidays come around, more and more people are developing new traditions and scaling back the celebrations, so sometimes it’s nice to see that not all is lost, and that younger generations are picking up the threads to weave a little nostalgia back into the season. We turned to NAIT’s Culinary Arts students to discover recipes for entertaining, and they definitely understood the assignment! These recipes here all combine traditional elements of the